Description
Sauce preparation relies on controlled thermal reactions and physical processes to develop color, flavor, and body.
Technical
The Maillard reaction at 140–165 °C generates brown pigments and flavor compounds such as 2‑acetyl‑1‑pyrroline. Reduction concentrates flavor by evaporating water at 100 °C, while emulsification stabilizes oil‑water mixtures with lecithin or mustard proteins. Protein denaturation and starch gelatinization further modify viscosity and mouthfeel.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
brownednuttycaramelizedsavoryaromatic
Origin & History
Civilization
ancient Mesopotamians, Chinese, medieval Europeans
Era
ancient to 18th century